The first time I had this artichoke dip was at my Aunt Betsy’s house in Kittery, Maine. I can’t remember what we had for lunch. Knowing my aunt Betsy, I’m certain it was exquisite. A casual lunch at her sea-side house might include perfect lobster rolls and a salad worthy of the cover of Martha Stewart Living. I vaguely remember being so enamored with this artichoke dip appetizer that I piled a large heaping spoonful on my plate and dipped everything else I was eating in it. It’s that good.
Years later, via Betsy’s daughter, my cousin (and one of my best friends) Ty, I got my hands on this recipe. I’m a little uncomfortable sharing it because it’s so easy. I’ve impressed so many people with this, and now the secret is out; it’s not hard to make! You’ll only need one dish and three ingredients. I always serve it with toasted baguette slices.
Easy Artichoke Dip
- 1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
- 1 cup mayonnaise
- 3/4 cup finely grated Parmesan-Asiago cheese
- ¼ cup fresh coarsely grated Parmesan cheese
Preheat oven to 375°F.
Combine artichokes, mayonnaise and finely-grated cheese in medium bowl until well-mixed. Transfer to oven-proof serving dish and top with coarsely grated cheese. Bake dip in middle of oven until bubbling, 20 to 25 minutes. Serve warm.